Mini Pancake Muffins

This recipe comes from the delightful Pioneer Woman Blog, found here. I just love her blog and cooking show and cookbooks. Every recipe I've made of hers has been delicious. These mini pancake muffins are no exception.

If you can whip up a batch of pancake batter, either from scratch or from the box, you can easily make these mini pancake muffins. Just pour your prepared pancake batter into mini muffin pan cups, coated with cooking spray, and bake at 425 for 8-9 until puffed and golden.

I love these pancakes because you can customize then anyway you would like. I tried plain, blueberry, dark chocolate-cinnamon and maple bacon. All combinations were tasty and my family and friends loved dipping them in warm maple syrup. These are fun for the kids and also great to serve to company at breakfast or brunch.

Mini Pancake Muffins

Ingredients
3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving
Preparation Instructions


Preheat the oven to 425 degrees.

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.